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ESB

164 calories 19.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Zachary Hooker
Calories: 164 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Monday April 27th 2020
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OG: 1.051 FG: 1.011 ABV: 5.3% IBU: 41

1.053
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4.7%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 80%
1 kg German - CaraRed1 kg CaraRed 34 20 20%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Pellet 15 Boil 60 min 29.53 14.3%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Boil 20 min 11.92 28.6%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Boil 5 min 3.93 28.6%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Whirlpool 5 min 3.68 28.6%
98 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
1 tsp DAP Other Boil 15 min.
1 tsp Irish Moss Other Boil 15 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 L Strike 74 °C 67 °C 90 min
15 L Batch Sparge 67 °C 75 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 23 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 12.5
Mash volume with grains 15.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 18.6 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.2 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 19.1 L) 20
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19.9 L) 19
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

https://www.homebrewersassociation.org/homebrew-recipe/newtonian-esb/

Ferment at 68°F (20°C) for 4–7 days. Diacetyl rest at 70°F (21°C) for 2 days. Condition at 35°F (2°C) for 14 days.

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  • Last Updated: 2020-06-10 10:08 UTC